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Staying True to Our Mission

Staying True to Our Mission

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Staying True to Our Mission

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  1. Staying True to Our Mission

  2. "Washington State University Food $ense teaches youth and adults with limited incomes to develop skills and behaviors to eat healthfully.”

  3. Know our customers. Know the science. Apply the science in a way that is relevantto our customers.

  4. Please, not another #@%# focus group or survey!

  5. Food $enseFocus Groups Spring 2004Marketing StudyWSU Marketing Class

  6. “…the only significant influence on the overall perception of the class was the respondent’s attitudesabout the educator.The educators are thestrongest influence onmotivating participantsto coming back.”

  7. Food $enseSurvey August 2005 374 in Series classes 107 in Single Events

  8. 14 counties represented 63% from 5 counties

  9. Race/ethnic Identity African American 6% Native American 6% Hispanic 26% White 43% Asian 5% Other 2%

  10. Race/ethnic Identity Language Preferred for Class African American 6% English 65% Native American 6% Hispanic 26% White 43% Spanish 20% Russian 10% Asian 5% Other 2%

  11. Race/ethnic Identity Language Preferred for Class Print African American 6% English 65%63% Native American 6% Hispanic 26% White 43% Spanish 20%21% Russian 10%10% Asian 5% Other 2%2%

  12. Age and Education Most between 20 - 50Mean age = 36 Average education: 11 years 14% had some educationbeyond high school.

  13. People in Households Mean # adults 2.05 Mean # children 1.81 Household 3.86

  14. Working or Going to School YES 46% Does Family Food Shopping and Cooking YES 83%

  15. Time Spent Preparing Family’s Main Meal 30 – 45 minutes – 41% More than 45 min 20%Less than 30 minutes 31% 6%

  16. Family Meals 64% Eat Together at Main Meal ET very important – 74% Most often dinner – 79% TV off – 48% Talk to each other 60%

  17. Quick Family Meals 48% Fruits and Vegetables 43% Feeding Children 40% Fat in Food 39% Topics of Greatest Interest – Choose 4

  18. Quick Family Meals 48% Fruits and Vegetables 43% Feeding Children 40% Fat in Food 39% Physical Activity/Healthy Weight 37% Meals from What’s on Hand 33% Food Safety 31% Shopping and Menu Planning 30% Whole Grains 24% Kitchen Know How 15% Topics of Greatest Interest – Choose 4

  19. Working Appliances Available to Participants Freezer as part of refrigerator 90% Stove top 87% Oven 89% Big Freezer 33% Microwave 85%

  20. Kitchen Utensils Owned by Participants Cutting board 85% Measuringcups 76% Blender 66% Pot holders 78% Foodthermometer34% Measuringspoons 70%

  21. Use of Internet At home 27% At work 28%Use for nutritioninformation and recipes? 25%

  22. Frequency of Meals Away from Home Never or less than once a week 50%1 or 2 X per week 29%More than twice a week 11% The average Americaneats 4 meals away from home each week.

  23. Programs Used in the Last Month Basic Food Benefits 47%TANF 27% SSI 9% WIC 40%Food Bank 33%

  24. What Parent’s Want Children to Learn to Do Make nutritious snacks 73% Make simple meals 67% Use kitchen equipment safely 56% Put away food from storeor after meals 46% Help with food shopping 33%

  25. Child MakesOwn Breakfast

  26. Breakfast – makes own or at school

  27. Child Makes Own Snacks

  28. Child Makes Own Dinner

  29. Important facts about our customers from other studies.

  30. Most Basic Food Program recipientsin 2005 were: Female (55.6%) White (60.7% Never married (42.3)%) Median age: 39 Average payment/mo. $174 Washington Basic Food Program

  31. National Food Security Statistics * * *At some time in last year.

  32. Do Food Stamps improve the quality of diets of recipients? Food Stamps have been better at improving food security than dietary quality. The Effect on Dietary Quality of Participation in theFood Stamp and WICPrograms Food Assistance and Nutrition Research Report No. (FANRR9) 20 pp, September 2000

  33. “Participants in the Food Stamp Program consume more meats, added sugars, and total fats [than without Food Stamps] ………………………………………… consumption of fruits, vegetables, grains, and dairy products stays about the same.” The Effect on Dietary Quality of Participation in theFood Stamp and WICPrograms Food Assistance and Nutrition Research Report No. (FANRR9) 20 pp, September 2000

  34. “FNS is particularly interested in efforts directed at increasing the consumption of fruits and vegetables ………………………………………………………………………………….and activities that promote healthy weight through the balance of healthy eating and active living.”

  35. Know the science.

  36. Emphasizes fruits, vegetables, whole grains, and fat-free or low-fat milk and milk products; • Includes lean meats, poultry, fish, beans, eggs, and nuts; and • Is low in saturated fats, trans fats, cholesterol, salt (sodium), and added sugars. What is a "Healthy Diet"?The Dietary Guidelines describe a healthy diet as one that

  37. Apply the science in a way that is relevantto our customers. Culturally appropriatefood examples andrecipes Compatible with USDAThrifty Food Plan

  38. WSU has known for 10 years that trans fat is harmful but they didn’t change their recipes. Comments we have heardfrom partners, FNS reviewers,and things we have observed.

  39. I also found cream cheese and chocolate chips in their food orders! Comments we have heardfrom partners, FNS reviewers,and things we have observed.

  40. …and they are giving people recipes for carrot cake as a way to increase vegetables in the diet. Comments we have heardfrom partners, FNS reviewers,and things we have observed.

  41. I think we have a case!

  42. Out on a Limb Basics EMs RecipeGuidelines

  43. Recipe Guidelines for Food $ense Compatible with USDAThrifty Food Plan.

  44. Recipe Guidelines for Food $ense Compatible with USDAThrifty Food Plan. General guidelines frompeer reviewed journalarticle.

  45. Recipe Guidelines for Food $ense Compatible with USDAThrifty Food Plan. General guidelines frompeer reviewed journalarticle. Nutrient guidelinesbased on labeling requirements to makehealth claims.

  46. Out on a Limb with Recipes Combinations of meat and cheese Use of processedfoods and condimnets Serving size Refined grains Hastily chosen,not analyzed and tested

  47. When we give participants a recipe, we are essentially making a health claim for that recipe. What we leave with customers is important. We can help customers modify favorite recipes.

  48. Use of Recipe Guidelines at local level are voluntary but strongly encouraged.

  49. Appropriate and accurate use of nutrition software is essential.

  50. "Washington State University Food $ense teaches youth and adults with limited incomes to develop skills and behaviors to eat healthfully.”